A citrusy, lightly-spiced variation in case you have a lot of grapes and don't want dozens of jars of the same thing. Prep time includes cooking the pulp and hulls. Cooking time does not include processing the jars in the boiling water bath.
Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another.
Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking.
Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, 10 minutes or until hulls are softened.
Peel lemon and the orange. Chop peel finely. Use entire peel, including the white part, to ensure good jelling.
Juice the lemon and the orange.
Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls in a large pot.
Add citrus juice, citrus peel, and cloves. Bring to a boil.
Stir in sugar and return to a boil.
Simmer, stirring frequently until the jellying point is reached ~ 1-2 hours. Timing is approximate and will vary depending on conditions and the amount of natural pectin in the fruit. Check frequently.
Pack into hot, sterilized jars and process for 10 minutes in boiling water bath.